Description
A moist and tender Bundt cake made from a simple cake mix base, infused with a warm, buttery pineapple juice glaze that soaks into the cake.
Ingredients
Scale
For the Cake:
1 (15.25-ounce) box yellow or butter cake mix
3/4 cup vegetable oil
3/4 cup pineapple juice
4 large eggs
For the Glaze:
2 cups powdered sugar
3/4 cup pineapple juice
4 tablespoons unsalted butter
Instructions
- Step 1: Preheat the oven to 325°F. Thoroughly grease and flour a 10 to 12-cup Bundt pan.
- Step 2: In a large bowl, use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs until smooth.
- Step 3: Pour the batter into the prepared pan and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Step 4: Allow the cake to cool slightly in the pan while you prepare the glaze.
- Step 5: In a small saucepan, combine the powdered sugar, pineapple juice, and butter for the glaze. Cook over medium-low heat, stirring frequently, until the butter has completely melted.
- Step 6: Use a skewer or toothpick to poke holes all over the surface of the warm cake while it is still in the pan.
- Step 7: Pour the warm glaze evenly over the cake, allowing it to soak into the holes.
- Step 8: Let the cake sit for 15 to 20 more minutes to absorb the glaze, then carefully invert it onto a serving platter.
Notes
The recipe creator prefers Betty Crocker or Pillsbury cake mix for best results.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American